N. K. Sukendar, A. B. Tawali, S. Salengke, A. Syarifuddin, A. H. Mochtar, and A. Fakhruddin, “PERUBAHAN SIFAT FISIKO-KIMIAWI SELAMA PROSES FERMENTASI BIJI KAKAO SEGAR: (Changes in Physical-Chemical Properties During The Fresh Cocoa Fermentation Process)”, Canrea, vol. 2, no. 2, pp. 98–105, Nov. 2019.